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I am going dark on Janu­ary 18 Amer­ican time, or between noon Janu­ary 18 WST my time until noon Janu­ary 19 WST, If you want to know why, even if I and you are am not an Amer­ic­ans, read Corey Doctorow’s Boing Boing will go dark on Jan 18 to fight SOPA & PIPA because he puts it so much bet­ter than me.

Do not judge a book by it’s cover

Walk­ing down James street return­ing from a team lunch last week, I noticed a menu in a win­dow stat­ing Malay­sian Food, not know­ing there was even a res­taur­ant there, I noted noth­ing other than the loc­a­tion vow­ing to return later as I really enjoy good malay­sian food.

On return I found a little non­des­cript cafe in front of a com­bin­a­tion pool hall/karaoke space. Not deterred, I checked the menu on the win­dow out, it was rather long and had all the usual malaysian/singaporean food I adore #8230;

“Do you just drink Bruich­lad­dich?” was the ques­tion the cash­ier at 1st Choice Liquor as paid for a bottle of Port Char­lotte PC7 (the bottle I planned to buy) and Bruich­lad­dich Resur­rec­tion (I did not plan to buy, but I did not know it was there, and at $75 is was a offer to good to pass up). Was the start of a short and inter­est­ing con­ver­sa­tion about single malt, The one bottle we where both drink­ing was Glen­far­clas 15 Year Old.

• Port Char­lotte PC7
• Kilcho­man Sum­mer 2010

Bowmore Tem­pest

• Glen Mor­angie 10 year old

A man walks into a cognac bar and asked for a recom­mend­a­tion of a cognac to start learn­ing about cognac. The bar­man replies “Sorry I know noth­ing about cognac”. …

The Venn is a mixed used space an art gal­lery, a designer store and a small bar tucked between the two. The bar space is inter­est­ing space squeezed between the exposed back wall and the glass win­dow of the store, with plenty of faux con­crete to give it the designer indus­trial look. With such nar­row space, […]

We need a bet­ter plan B

We usu­ally have a team lunch on Fri­day. Dim Sum is one of our favour­ites and Dragon Sea­food Res­taur­ant is the pre­ferred place. We turned up at Dragon Sea­food Res­taur­ant at 12:30 and the queue was out the door. So we needed an altern­at­ive, one team mem­ber who lives nearby sug­ges­ted Old Shang­hai Food Court …

After the Singa­por­ean Style Fish epis­ode, I decided to return to Hoka Res­taur­ant to see if there was some­thing on the menu that excited my taste buds. I ordered as I was get­ting seated and two minutes later, a reg­u­lar Chilli Chicken and rice was on my table. Chilli Chicken con­sisted of chicken, cap­sicum, baby sweetcorn, […]